Simple and easy coconut cashew macaroons are the perfect treat for that cookie exchange. It is gluten-free, plus it takes hardly any time to prepare so it’s great for the holidays when there’s so much to do.
Baked in mini muffin pans, one recipe will yield about 60 mini macaroon cupcakes— enough to go around plus some to give away.
I used one 14-ounce (396 g) bag of sweetened flaked coconut which can be found in the baking aisle in any supermarket. Roasted and salted cashews can be found in the nut aisle or some supermarkets might have them in the soda aisle.
I find the addition of cashews makes for a more interesting flavor but you can omit the nuts if you like. Just follow the recipe as is without the nuts and you’ll get yummy coconut macaroons.
The diced cashews can be substituted with just about any other type of nut; peanuts, walnuts or almonds would also work.
These coconut cashew macaroon cupcakes are delicious just as they are or, for variation, you can coat some of the macaroons in melted chocolate and top them with nuts.
To temper the chocolate without using a thermometer, I melted 1/3 of the chocolate chips in a bowl set over a pot of simmering water. When the chocolate was melted, I removed the bowl from the heat then stirred in half of the remaining chocolate until smooth. Then I mixed in the rest of the chocolate until all the chips were completely melted. The chocolate coating once dry is crisp and will snap when you bite into it.
The chocolate can thicken as the macaroons are dipped into it, so I placed the bowl of chocolate back on the pot with the water still warm but the heat turned off.
This recipe for coconut cashew macaroons is incredibly simple and hardly takes any time to prepare.
A big batch of treats for so little effort; whip up some coconut cashew macaroons anytime!
- ½ cup / 1 stick unsalted butter (113 g)
- ¼ cup granulated sugar (50 g)
- 3 large eggs
- 1 can sweetened condensed milk (396 g)
- 1 teaspoon baking powder (5 g)
- ½ teaspoon salt (3 g)
- 1 teaspoon vanilla extract (3 g)
- 4 cups / 1 bag sweetened shredded or flaked coconut (396 g)
- 1 ½ cups diced cashew nuts (190 g)
- 1 ½ cups semi-sweet chocolate chips (255 g)
- Diced nuts for topping
Preheat oven to 350°F. Line mini muffin pans with mini cupcake paper liners.
Optional step: pulse the shredded coconut in a food processor if you want finer flakes.
Cream the butter until smooth.
Add the granulated sugar and beat until light and fluffy.
Add the eggs one at a time beating well in between each addition. Mixture will look rough but will become smooth after you add the condensed milk.
Mix in the condensed milk and beat well until smooth.
Add the baking powder, salt and vanilla extract mixing until well blended.
Add the shredded coconut and beat until incorporated.
Stir in the diced cashews with a spatula.
Use a small cookie scoop to drop about 2 teaspoons batter into each cup. Do not overfill.
Bake until golden brown about 15 – 18 minutes. Remove from oven. Turn out the macaroons from the pan and let cool completely on a wire rack.
Melt about 1/3 of the chocolate chips in a bowl set over a pan of simmering water.
Remove the bowl from the pan and stir in about half of the remaining chocolate chips mixing until all the chocolate is melted.
Pour in the remaining chocolate chips and mix until completely smooth.
With the heat turned off, set the bowl on top of the pan holding the water which by now should still be warm. This will keep the chocolate soft enough so it’s easy to dip the macaroons.
Dip macaroons to coat then top with some diced cashews. Let the chocolate set completely.
You can omit the nuts if you like. Just follow the recipe without the nuts and you’ll get yummy coconut macaroons.
Sweetened flaked or shredded coconut can be found in the baking aisle of any supermarket.
Roasted and salted cashews can also be found in the baking aisle.
Easy Coconut Cashew Macaroons